How to manage COVID-19 in different types of workplaces
Regardless of the workplace, we advise these simple measures:
1. Workforce screening
Identify all workers considered to be ‘high risk’ and make sure they comply with COVID-19 health advice.
Workers at ‘high risk’ can include:
- older workers
- workers with known chronic medical issues or compromised immune systems (e.g. cancer)
- workers recently returned from overseas
- workers who have been in contact with a confirmed case.
To help prevent the spread of COVID-19 daily screening questions can be considered as workers enter the site, such as:
- are you experiencing cold or flu like symptoms?
- have you had a temperature?
- have you been in contact with anyone that is confirmed to have COVID-19?
- have you returned from overseas in the past 14 days?
If the answer is yes to any of the above questions, the worker should not be allowed entry to the workplace and should be directed to return home and seek medical advice.
This may include self-isolation for 14 days as per the government guidelines before returning to work.
2. Hygiene practices
COVID-19 spreads through coughs and sneezes, as well as by contact with contaminated hands, surfaces or objects.
It is vital all workplaces provide for and monitor increased hygiene and cleaning practices. This may include:
- providing soap and access to hand sanitiser
- requiring and reminding everyone to wash their hands frequently with soap and water, especially before and after eating, and after going to the toilet
- reminding workers to cough into their elbow (not their hands). If they use a tissue, put it immediately in the bin
- reduce the number of people handling the same pieces of equipment and regularly clean all surfaces where multiple workers may be using them
- increase the frequency of cleaning work amenities
- reduce the use of hard copy documents e.g plans, by multiple workers.
3. Social distancing
Sites should accommodate the government’s health directions and guidance on social distancing wherever practicable (1.5m between persons or 1 person per 4 square metres). Persons, including construction workers, must not participate in a gathering in a public place of more than 2 persons.
To do this, businesses should consider arrangements such as reducing the number of personnel on site at any one time, which might include;
- rescheduling non-essential tasks
- requiring workers not directly involved with building work to work from home
- utilise off site prefabrication where practicable
- do induction and toolbox talks in smaller groups, in larger spaces, or, where practicable, online via FaceTime, Zoom, Skype etc.
- stagger start, finish and break times to reduce the number of workers on site or in any specific location at any one time
- re-arrange or schedule works to reduce number of trades working in any particular area of the site, or on particular tasks.
- reduce unnecessary contact with members of the public, suppliers.
- restrict site access to approved personnel only, which is common practice on construction sites.
Case studies
Make a selection to see practical examples of managing health and safety in:
Information for workers and businesses in the agriculture industry including sheep and shearing, crop growing, interstate workers, and other livestock workers.
Information for workers and businesses working on small residential construction sites and for site managers or workers in a multi-story development or large construction site.
Information for workers and businesses in a grocery retail environment including sanitation and managing large numbers of customers.
Information for office workers and businesses to implement social distancing strategies to minimise the effects of COVID-19.
Information for workers and businesses in the long distance freight transport industry to minimise the opportunity for COVID-19 to spread.
Information for workers and businesses to manage social distancing on site including protocols for visitors and suppliers to a work site.
Information for drivers and businesses and passengers to reduce the risk of spreading COVID-19.
Agriculture
I work in the sheep and shearing industry.
What can I do?
If you are the employer/farm owner:
Monitor and control the number of workers in all areas (based on 4 square metres per person where possible).
Ways to do this include:
- restrict access to workers only (for example, no visitors or children not living on farm)
- within the shearing shed or other common areas such as a kitchen, wool handlers should wait until shearers are in the catching pens before pick-up. If 1.5 metre distancing isn’t possible between each shearing stand, consider using every second shearing stand.
- use floor markings to indicate 1.5 metre distances.
- for farm deliveries and stock movement (animal transport) ensure:
- drivers remain in vehicle during deliveries
- drivers assisting with loading stock minimise contact with surfaces
- workers use their own equipment
- communication over phone or radio rather than in person (where possible)
- contactless delivery through electronic paperwork rather than signature on delivery.
- provide cleaning products and hand sanitiser to workers who have physically handled deliveries (depending on materials being handled)
- clean work areas and equipment thoroughly. If sharing of tools and equipment is unavoidable, ensure increased cleaning
- provide workers with access to adequate soap, water, toilet paper, hand sanitiser, paper towels and bins
- place signs about social distancing, hygiene and hand washing practices around the workplace to remind workers
- consider workers travelling separately in vehicles, unless the vehicle can allow for 1.5 metre distancing. For example, a bus If staff must travel together, and ensure outside air is circulating if the air conditioning is on, or windows are down where possible
- stagger start, finish and break times to reduce the number of workers on site at the same time
- where practicable, provide workers with their own rooms on camp out jobs (consider using other buildings)
- all non-essential gatherings should be postponed. Consider holding essential gatherings such as training/pre shear talks outdoors
- as much as possible, hold online livestock sales and wool auctions
- use radios, mobiles, and email where possible to eliminate face to face interaction
- reduce the number of touch points. For example, leave doors open and reduce the number of people handling equipment
- provide appropriate PPE and train workers how to use it correctly
- consider implementing a screening process, such as temperature checks on arrival to work, especially if you have seasonal or labour hire workers.
What everyone can do
- Educate workers about preventing the spread of the virus.
- Avoid touching your mouth, eyes, and nose
- Wash your hands for at least 20 seconds using soap and water, and hand sanitiser
- Cover your nose and mouth when coughing and sneezing. Put tissues in the bin.
- Avoid contact with anyone with cold or flu-like symptoms
- Maintain social distancing of 1.5 metres
- Stay home if you’re sick
- Call your doctor or HealthDirect on 1800 022 222 if you have a fever, cough, sore throat or shortness of breath.
I work in the crop growing industry.
What can I do?
If you are the employer/farm owner
Monitor and control the number of workers in all areas (based on 4 square metres per person where possible.
Ways to do this include:
- restrict access to workers only (for example, no visitors or children not living on farm)
- minimise close contact between workers throughout the workday and reduce gatherings in communal areas.
- reduce the number of workers for each task, postpone non-essential tasks, separate furniture in kitchen and, if possible, have workers use amenities in other buildings, not the farm house
- stagger start, finish and break times to reduce the number of workers on site at the same time
- where possible hold essential gatherings, such as training, outdoors
- use mobile phones, messaging apps, radio, and email to limit physical contact
- agronomists and others visiting the workplace should ensure they maintain 1.5 metre distances
- use drones to check crops, if possible
- for deliveries and other transport ensure:
- drivers remain in vehicle during deliveries
- drivers assisting with loading stock minimise contact with surfaces
- workers use their own equipment
- communication over phone or radio rather than in person (where possible)
- contactless delivery through electronic paperwork rather than signature on delivery.
- provide cleaning products and hand sanitiser to workers who have physically handled deliveries (depending on materials being handled)
- place signs about physical distancing, hygiene and hand washing around the workplace to remind workers
- consider workers travelling separately in vehicles, unless the vehicle can allow for 1.5 metre distancing. For example, a bus If staff must travel together, and ensure outside air is circulating if the air conditioning is on, or windows are down where possible
- nominate a responsible person/s to ensure workers are following physical distancing rules, as well as being a point of contact for workers to raise concerns
- identify all areas, surfaces and equipment that may need more frequent cleaning. For example, farm machinery, shared amenities such as kitchens and bathrooms, and tools
- reduce the number of touch points. For example, leave doors open and reduce the number of people handling equipment
- provide appropriate PPE to workers and training them how to use it
- ensure adequate cleaning facilities are provided including water, soap, hand sanitiser, paper towels, and bins
- consider implementing a screening process, such as temperature checks on arrival to work, especially if you have seasonal or labour hire workers.
Interstate workers and work activity
Employers should stay up to date on the latest government travel restrictions and provide that information to workers. Some exemptions to border crossings may apply.
What everyone can do
- Educate workers about preventing the spread of the virus
- Avoid touching your mouth, eyes, and nose
- Wash your hands for at least 20 seconds using soap and water, and hand sanitiser
- Cover your nose and mouth when coughing and sneezing. Put tissues in the bin.
- Avoid contact with anyone with cold or flu-like symptoms
- Maintain social distancing of 1.5 metres
- Stay home if you’re sick
- Call your doctor or HealthDirect on 1800 022 222 if you have a fever, cough, sore throat or shortness of breath.
Further information
General information
- SafeWork NSW Managing the work environment and facilities
- Department of Primary Industries
- NSW Farmers
- Commonwealth Department of Health
- Safe Work Australia
- Wool Producers Australia
- TAFE NSW are offering 21 short courses, free of charge, during Corona pandemic that may assist with business needs
Other livestock-related industry-specific organisations
- Australian Pork
- Dairy Australia
- Cattle Council of Australia
- Australian Lot Feeders Association
- Racing NSW
- Australian Meat Industry Association
- Australian Eggs
Labour hire and visa workers
Construction
There are two case studies in this section, one for smaller construction sites and one for larger sites.
I work in a small residential construction site.
What can I do?
If you're the employer:
- Tasks are re-scheduled to stagger the commencement and completion times so there are less workers and contractors onsite at any one time.
- Daily screening at a single point of entry or by phone is conducted with all workers before commencing work to reinforce social distancing and mandatory stay-at-home requirements.
- Signs are displayed at the front gate about hygiene / handwash washing requirements and social distancing to reinforce COVID 19 prevention measures.
- Toolbox talks are held in smaller groups and in larger spaces within the construction site.
- Handwashing facilities are provided near the front entry, delivery areas and amenities with plenty of soap and water.
- Consider what work can be carried out off-site such as prefabrication work, or administrative work from home.
- Extra signage throughout the site about hygiene practices are provided at the lunchroom amenities and use of the lunchroom is staggered to allow for social distancing.
- Maximum capacity limits are put on shared amenities and use is staggered.
- The shared amenities are cleaned down daily, using disinfectant/soap and water.
- Extra signage provided throughout the site about hygiene practices and in lunchroom amenities
- The use of the lunchroom is staggered to assist with social distancing
- Ensure regular cleaning down between use where sharing of tools and equipment is unavoidable.
What everyone can do:
- Self-report and stay home if you have a temperature, cold or flu symptoms, have been in contact with a confirmed COVID 19 case or have returned from overseas in the last 14 days.
- Do not congregate in groups of more than two in public spaces, when on breaks or when leaving or entering the site.
- Observe social distancing principles wherever possible and safe to do so.
- Frequently wash and sanitise hands including when entering and leaving the site.
- Do not share phones and sanitise your phone regularly.
- Where possible, do not lend or borrow hand tools or equipment. If required, shared equipment should be cleaned with disinfection wipes between use.
- If in doubt, ask your supervisor.
I am a site manager or worker in a multi-storey development or large construction site.
What can I do?
If you're the employer:
- Work is rescheduled and stretched over a longer duration to reduce the number of trades/workers on site at any one time.
- Plans are in place to manage potential for large groups of people to congregate such as during shift changes.
- Daily workforce screening measures are conducted using digital tools if possible.
- Trades are allocated to work in distinct work areas, such as working predominantly on one floor or in one area of the site to reduce workforce mixing.
- Work from home arrangements for project management team where practical to reduce the number of people in the site office.
- A daily log is maintained of worker movements to assist with contact tracing if required.
- Site access and entry points are restricted and monitored for approved and sanitised personnel only.
- Inductions and toolbox talks are held in smaller groups, in well ventilated on-site areas where possible so social distancing can be observed or using alternate communication methods-such as: telecommunication applications, teleconference, text services, or record your toolbox talk and distribute vis
mobile devices to all workers. - Documentation handling is reduced so far as reasonably practicable.
- Digital alternates to manual sign-on should be considered.
- Meal breaks are staggered so that 1 person per 4sq metres can be adhered to so far as reasonably practicable, and cleaning takes place following peak meal periods.
- Decommission or strictly limit numbers in crib, meal or change rooms and internal workspaces, to maintain social distance principles or encourage onsite outdoor breaks with staff separation wherever possible.
- Consult and seek feedback from workers by text, email or other virtual means.
- Tools, plant and equipment are used / operated by the same operator each day or cleaned down before use between operators.
- Maximum limits reset on number of persons travelling in personnel hoists or building elevators to reflect social distancing principles.
- Maximum limits on the number of people within office, meeting rooms, site sheds and removal of chairs from rooms to lower occupancy density.
- Encourage plant operators to wherever possible use and maintain plant air-conditioning systems.
- Components are prefabricated offsite where possible, ensure delivery to site is in the designated area and driver/workers go through a sanitiser station prior to unloading to reduce contact or possible transmission.
- Extra WHS staff are made available to answer health and safety concerns for workers and to provide regular reminders about the new hygiene and health practices on site
What everyone can do
- Self-report and stay home if you have a temperature, cold or flu symptoms, have been in contact with a confirmed COVID 19 case or have returned from overseas in the last 14 days.
- Do not congregate in groups of more than two in public spaces, when on breaks or when leaving or entering the site.
- Observe social distancing principles wherever possible and safe to do so.
- Frequently wash and sanitise hands including when entering and leaving the site.
- Do not share phones and sanitise your phone regularly.
- Where possible, do not lend or borrow hand tools or equipment. If required, shared equipment should be cleaned with disinfection wipes between use.
- If in doubt, ask your supervisor.
Further information
- NSW Government 's Coronavirus (COVID-19) advice hub for advice and information for community and businesses.
- Australian Government Department of Health for the latest information in relation to the spread and clinical management of the disease.
- This Safework Australia fact sheet outlines key information for the building and construction industry on minimising the risk of exposure to COVID-19.
- Making space on site is a resource developed by the Housing Industry Association (HIA) to maintain separation and social distancing while working on or visiting housing sites.
- The Housing Industry Association (HIA) has prepared resources and information on working on and visiting housing sites with COVID-19.
- The Master Builders Association has developed resources on working with COVID-19.
Grocery retailer
I work in a busy grocery/retail outlet.
What can I do?
If you're an employer:
- Manage customer numbers and queues have plans and systems in place to monitor and control the numbers of customers in the workplace at any given time (based of 4 square metres per person).
- Provide hand sanitiser at ample locations throughout store.
- Clean surfaces thoroughly all high contact areas such as doors, handles, point of sale devices, counters and displays, kiosks, trolleys, lifts, with appropriate cleaning agents.
- Place reminders and cues about precautions around the store, for social distancing, hand hygiene, cough and sneeze behaviour. Use posters, floor markings to provide the key message.
- Consider physical, distance or other engineering controls to protect staff and customers at social interaction points.
- Encourage cashless transactions such as tap and go, to reduce contact.
What everyone can do:
- Consult, educate and support your workers. About infection control measures to prevent spreading the virus and their health and safety.
- Avoid touching your mouth, eyes, and nose with unwashed (or gloved) hands.
- Clean your hands thoroughly for at least 20 seconds using soap and water, or alcohol based hand rub.
- Cover your nose and mouth when coughing and sneezing with a tissue or a flexed elbow. Put tissues in the bin.
- Avoid close contact with anyone with cold or flu-like symptoms.
- Social distancing maintain a 1.5 metre distance to others (two arms length).
- Stay home if you are sick.
- Seek medical advice if you have a fever, cough, sore throat or shortness of breath (call your doctor or healthdirect on 1800 022 222).
Office environment
I work in a large office environment.
What can I do?
If you're an employer:
- Manage worker numbers have plans and systems in place to monitor and control the numbers of workers and customers in the workplace at any given time (based on 4 square metres per person).
- Utilise flexible arrangements where possible, such as working from home or other locations, start/finish times, compressed hours or working week, flexible rostering, bid rostering, or job share.
- Provide hand sanitiser at ample locations throughout workplace.
- Provide surface wipes to clean workstations, and workstation equipment such as monitors, phones, keyboards and mouses.
- Clean surfaces thoroughly all high contact areas such as doors, handles, kitchen surfaces, bathroom surfaces, printers, lifts, with appropriate cleaning agents.
- Place reminders and cues about precautions around the workplace, for social distances, hand hygiene, cough and sneeze behaviour. Use hard copy messages such as posters, as well as soft copy (such as email banners, Yammer, Teams) to provide the key messages.
- Consider physical, distance or other engineering controls to protect staff and customers at social interaction points such as counters / service desks to maintain social distancing or provide barrier controls.
What everyone can do:
- Consult, educate and support your workers and colleagues about infection control measures to prevent spreading the virus and their health and safety.
- Avoid touching your mouth, eyes, and nose with unwashed (or gloved) hands.
- Clean your hands thoroughly for at least 20 seconds using soap and water, or alcohol based hand rub.
- Cover your nose and mouth when coughing and sneezing with a tissue or a flexed elbow. Put tissues in the bin.
- Avoid close contact with anyone with cold or flu-like symptoms.
- Social distancing maintain a 1.5 metre distance to others (two arms length).
- Stay home if you are sick.
- Seek medical advice if you have a fever, cough, sore throat or shortness of breath (call your doctor or healthdirect on 1800 022 222).
Road freight
I work for a road freight company.
What can I do?
Even if it means delays to schedules, everyone must do everything reasonably practicable minimise exposure to COVID-19.
If you’re a people manager or employer:
- provide all drivers with information about the risks of exposure to COVID-19 and consult with them to develop a plan to eliminate/minimise the risk
- ensure this advice is clear, precise and easy to understand for workers.
- reinforce workplace standards such as hygiene, a good way to do this is by displaying posters and issuing email reminders to remind staff of protocols
- You must consult with workers on COVID-19 safety matters and enable workers to provide feedback prior to making decisions. Workers will be aware of the risks COVID-19 may present and can assist with identifying control measures and building commitment. nominate people within the workplace to ensure COVID-19 control measures are implemented and adhered to, they can also be a point of contact for workers to raise concerns.
- wherever possible eliminate the need for your workers to be in close contact with others when they arrive at their pick up /deliver locations (floor markings at 1.5 metre distance can help)
- stop or reduce the use of driving teams (1 per vehicle if reasonably practicable). Non-essential passengers should not travel in vehicles with workers
- provide updates to workers on the availability and cleanliness of on road amenities and facilities (e.g. have workers report available/clean amenities that can be logged to enable trips to be planned and for any unhygienic facilities, consider speaking to the operator/owner).
- ensure workers are provided with sanitising equipment and cleaning products when using facilities, cleaning down their workstations and cleaning vehicles.
- consult with your stakeholders (including subcontract drivers, supply chain, customers and delivery premises) to determine their control measures for COVID-19 exposure and collaborate on further controls where required (e.g. directing workers to remain in vehicles, paperless transactions such as photos as proof of delivery or confirmation email rather signature (no contact deliveries)).
- consider increased cleaning on frequently touched surfaces, for example:
- steering wheel
- door handles and rails
- latches, locks and vehicle keys
- buttons and any electronic devices used for delivery confirmation/chain of custody
- workplace amenities including showers, toilets, kitchen areas and vending machines.
If you’re a driver:
- if more than one person is required in a vehicle, ensure people are seated in the most distant seats, have the air circulating with outside air and open windows when possible
- while waiting at pick up points, drivers should avoid physical contact and maintain at least 1.5 metres distance from other people when not in their vehicles
- each driver is responsible for making sure physical distancing is observed where possible e.g. avoid handshakes (or any other close physical contact).
- where cash payment is used, drivers should wash their hands or use alcohol-based hand sanitisers.
- drivers muststop working and stay at home if sick or have flu-like symptoms (e.g. fever, coughing, sore throat, fatigue and shortness of breath).
- drivers must notify their employer and make arrangements to clean the vehicle.
Note: Some states and territories have largely closed their borders, requiring anyone travelling interstate to self-isolate for 14 days. Some exemptions exist for road freight, for information on these it is recommended to keep up to date with Commonwealth, Sate and territory government announcements.
For more information:
- NSW Health guidance for travel, transport and the hotel work
- SafeWork Australia industry guidance
Small business tradesperson
I am a small business tradesperson.
What can I do?
If you're an employer:
- Limit worker numbers onsite (if working indoors) have plans and systems in place to monitor and control the numbers of workers in the workplace at any given time (based on 4 square metres per person). If outdoors, stay 1.5 meters away from others (where safe and practicable).
- Provide hand sanitiser and / or hand washing facilities for workers.
- Clean frequently handled surfaces such as amenities, plant, equipment, tools, materials which may be, or have been touched by others.
- Use toolbox talks to discuss precautions, including social distancing, hand hygiene, cough and sneeze behaviour. Consider other ways to provide the same key messages (such as social media group chats).
- Think about suppliers and contractors and use the same general advice (below) with your interactions with them.
What everyone can do:
- Consult, educate and support your workers. About infection control measures to prevent spreading the virus and their health and safety.
- Avoid touching your mouth, eyes, and nose with unwashed (or gloved) hands.
- Clean your hands thoroughly for at least 20 seconds using soap and water, or alcohol based hand rub.
- Cover your nose and mouth when coughing and sneezing with a tissue or a flexed elbow. Put tissues in the bin
- Avoid close contact with anyone with cold or flu-like symptoms.
- Social distancing maintain a 1.5 metre distance to others (two arms length).
- Stay home if you are sick.
- Seek medical advice if you have a fever, cough, sore throat or shortness of breath (call your doctor or healthdirect 1800 022 222).
Taxi or ride sharing
I work for a taxi or ride share company
What can I do?
Drivers and ride share service providers should do everything that is reasonably practicable to reduce the risks of exposure to COVID-19 for drivers and passengers.
If you’re a people manager or employer:
- provide all drivers with information about the risks of exposure to COVID-19 and consult with them to help build commitment to any changes designed to keep them safe.
- provide clear direction and guidance about what is expected (drivers and passengers have a duty to take reasonable care for their own health and safety and to not adversely affect the health and safety of others).
- Service providers should direct customers to self-screen prior to booking, avoiding travel unless absolutely necessary and utilising personal modes of transport, delivery services and other means to avoid non-essential travel if they have symptoms, have been advised to isolate or have been in close contact with a person with COVID-19. Travel must be permitted within public health directions.
- cleaning with alcohol based wipes or surface cleaners should include frequently touched surfaces, for example steering wheel, door handles and rails, latches and locks, buttons, vehicle keys, electronic devices including payment terminal and any workplace amenities.
- consider whether services can be adjusted to increase separation of passengers (e.g. where possible, try and transport people in vehicles with less than half the normal full capacity).
If you’re a driver:
- while waiting at taxi stands or allocated pick up points, drivers should avoid physical contact and maintain at least 1.5 metres distance from other people when not in their vehicles
- each driver is responsible for making sure physical distancing is observed where possible in their vehicles, and avoid handshakes (or any other close physical contact).
- where possible, drivers should ask passengers to:
- sit in the back seat, and on the opposite side to the driver if there is only one passenger
- handle their own luggage, and
- use contactless payments.
- where cash payment is used, drivers should wash their hands or use alcohol-based hand sanitisers.
- drivers muststop working and stay at home if sick or have flu-like symptoms (e.g. fever, coughing, sore throat, fatigue and shortness of breath).
- drivers must notify their employer and make arrangements to clean the vehicle.
For more information:
- NSW Health guidance for travel, transport and the hotel work
- SafeWork Australia industry guidance
- NSW Point to Point Transport Commission resources
- Australian Government Department of Health guidance for public transport